How To Make Classic Creamy Tuna Salad
This is the only tuna salad recipe you’ll ever need. It has creamy mayo, celery, scallions, Dijon mustard, and some sweet pickle relish.
Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork.
Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary.
Use immediately or store in a covered container in the refrigerator for up to three days.
- Calories: 557.81kcal
- Fat: 46.13g
- Saturated Fat: 6.99g
- Trans Fat: 0.00g
- Monounsaturated Fat: 11.41g
- Polyunsaturated Fat: 27.16g
- Carbohydrates: 8.73g
- Fiber: 1.55g
- Sugar: 5.51g
- Protein: 28.46g
- Cholesterol: 73.55mg
- Sodium: 863.41mg
- Calcium: 62.13mg
- Potassium: 448.98mg
- Iron: 3.16mg
- Vitamin A: 73.72µg
- Vitamin C: 14.75mg
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